Cheddary Chicken Pot Pie
Cheddary Chicken Pot Pie combines tender chicken, broccoli, and a creamy, cheesy filling with a flaky pancake mix topping. This comforting dish offers savory flavors with a hint of Parmesan and cheddar, perfect for a family dinner or cozy gathering, providing a hearty and satisfying meal for all ages.
Ingredients
- 1 can (10 3/4 oz.) condensed cream of chicken soup ⓘ
- 1 cup milk, divided ⓘ
- 1/2 cup chopped onion ⓘ
- 1 package (3 oz.) cream cheese, softened ⓘ
- 1/4 cup chopped celery ⓘ
- 1/4 cup shredded carrots ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups cubed cooked chicken ⓘ
- 1 package (10 oz.) frozen chopped broccoli, cooked and drained ⓘ
- 1 egg ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 cup buttermilk complete pancake mix ⓘ
Instructions
- In a large saucepan, combine the condensed cream of chicken soup, 1/2 cup of milk, chopped onion, softened cream cheese, chopped celery, shredded carrots, grated Parmesan cheese, and salt.
- Cook and stir until the mixture is hot and the cream cheese is melted.
- Stir in the cooked and cubed chicken and cooked broccoli; heat through.
- Pour the mixture into an ungreased 2-quart baking dish.
- In a medium bowl, beat the egg, 1 tablespoon of vegetable oil, and the remaining milk.
- Add the pancake mix and shredded cheddar cheese; blend well.
- Spoon the batter over the hot chicken mixture in the baking dish.
- Sprinkle with almonds, if desired.
- Bake uncovered at 375°F for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a creamier filling, consider adding a splash of sour cream or Greek yogurt. You can substitute the cooked chicken with shredded rotisserie chicken for convenience or try using turkey for a lighter option. If you don't have buttermilk pancake mix, regular pancake mix can work in a pinch, just add a bit of vinegar or lemon juice to mimic the tanginess.
Serving Suggestions
Serve the Cheddary Chicken Pot Pie with a simple side salad for a refreshing contrast, or pair it with steamed green beans for a heartier meal. A glass of white wine or iced tea complements the dish perfectly. This recipe is also fantastic for potlucks or family gatherings; it pairs beautifully with Wild Chicken Salad as a side dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pot pie in a preheated oven at 350°F until warmed through, about 15-20 minutes. Microwaving is an option as well, but may result in a soggier crust.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddary Chicken Pot Pie contains roughly 711 calories, with 21g protein, 134g carbohydrates, and 14g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (106% of the Daily Value), and potassium (74% of the Daily Value). Note that it is relatively high in sodium, at 2185mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in the pot pie?
Absolutely! Feel free to customize with your favorite vegetables like peas, corn, or bell peppers. Just make sure to cook them beforehand if they require longer cooking times. This flexibility allows you to adapt the dish to what you have on hand or to suit your family's preferences.
Is it possible to make this recipe ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before baking. Just wait to add the pancake topping until you're ready to bake. This makes it a great option for busy weeknights or meal prep, so you can enjoy a homemade dish with minimal effort.
Can I freeze Cheddary Chicken Pot Pie?
Yes, this dish freezes well! Assemble the pot pie without baking it, then cover it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To bake from frozen, add an additional 10-15 minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).